ORCID Profile
0000-0003-3902-4360
Current Organisation
Bursa Uludag University
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Publisher: Informa UK Limited
Date: 20-07-2015
DOI: 10.1080/10408398.2015.1045969
Abstract: The role of antioxidants in human nutrition has gained increased interest, especially due to their associated health beneficial effects for a number of chronic diseases, including cardiovascular diseases and certain types of cancer. Fruits and vegetables are perishable and difficult to preserve as fresh products. Dried fruits and vegetables can be easily stored, transported at relatively low cost, have reduced packing costs, and their low water content delays microbial spoilage. Air-, freeze-, microwave- and sun-drying are among the most thoroughly studied drying methods. This review provides an overview of recent findings on the effects of different drying techniques on major antioxidants of fruits and vegetables. In particular, changes in ascorbic acid, carotenoids, flavonoids, phenolic acids, total phenolics, and antioxidant activity are discussed in detail.
Publisher: MDPI AG
Date: 25-02-2016
Publisher: Elsevier BV
Date: 07-2013
Publisher: Wiley
Date: 28-01-2014
DOI: 10.1002/JSFA.6546
Abstract: In order to investigate the effect of home processing on the bioaccessibility of health-related constituents of tomatoes, total lycopene, phenolics, flavonoids and antioxidant capacity were determined from seven different tomato products using an in vitro gastrointestinal digestion model. Additionally, the changes in the contents of the major tomato phenolics were determined and compared for these different tomato products using HPLC. The results revealed that paste processing and drying significantly increased the bioaccessible total lycopene content (2.2- and 3.8-fold, respectively), total phenolic content (2.3- and 2.0-fold, respectively), total flavonoid content (9.0- and 2.5-fold, respectively) and total antioxidant capacity (6.3- and 8.0-fold for the DPPH assay, 26- and 33-fold for the CUPRAC assay, respectively) (P < 0.05) compared to fresh tomatoes. HPLC analysis revealed significantly lower (P < 0.05) rutin content in puree and juice. The loss of naringenin chalcone in some tomato products, as well as its conversion into naringenin in heat-treated products was observed. The current study provided valuable insights into the changes in the content and bioaccessibility of tomato antioxidants as a result of home processing.
Publisher: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Date: 30-06-2015
Publisher: Codon Publications
Date: 06-2014
DOI: 10.3920/QAS2012.0237
No related grants have been discovered for Senem Kamiloglu.